What are the measurements??? How much butter? How much salt?

I like a crunchy shortbread.

Do you keep it in the fridge overnight? My tops come off like little hats and I can't figure out why.

I guess I nissed something. No mention of amounts of anything in the video.

Mary Queen of Scots must have been quite young when she eat this shortbread .... she spent around twenty years in prison before she had her head chopped off on a trumped up charge!

what did u set the oven temperature to?

Greeting from Ont Canada love your knowledge Blessing to you and your family In The Lord Jesus name I pray Liz V

The addition of Cornstarch is what creates the melt in your mouth delicate texture.

I have just found your channel Pamela. The added tips and suggestions make your videos all that more interesting and enjoyable! Thank you! From Australia 🇦🇺

Have tried many shortbread recipes and haven't been thrilled with any of them. Came across your video and figured it was worth a try. Boy am I glad I did. These are absolute perfection! Your directions were wonderful as well. Thank you so much!

I’m thinking the Scots did not have corn starch as corn (maize) was a New World vegetable, but, who knows? 🤷🏻‍♀️

As a Kennedy I need to know this. Lol

Did you chill before baking?

I use a bigger pan and there is not too much syrup and you get more

probably can substitute a nut butter instead of coconut oil as well

This recipe looks wonderful and I am definitely going to give it a go. Thank you so much for sharing and inspiring! 🙏

Hello, Pam... My pan was within an inch of your pan and glass, but the shortbread was far too dry. I used exact measurements as well. Mine was maybe 1/4" thicker than yours and it was crumbly. I had no problem cutting it following your instructions. However I found that it was not buttery enough and just, rather tasteless and very dry. I drizzled milk chocolate on top as the recipe was not sweet enough either--it needs 1/2 cup of sugar as otherwise it is quite tasteless. I baked for 30 mins and it still was not golden at all so I did 35 mins and took it out, but there was no increase in color. I do not know what happened here, but I wasted organic flour, and all the butter, of course, but have no expectations that these will be eaten in my family, in spite of being drizzled with chocolate. Nothing like the Walker's shortbread that I love. Scratching my head here to figure what went wrong. Too much flour or too much cornstarch perhaps? F.Y.I....My dough was not tough either. No overworking at all.

My gracious, just found your channel and you look just like a Pam that I knew at a church in Vacaville California 😅. She did a wonderful English tea party. Yup, pretty sure you're the same Pam. My name is Marilyn and I went to Valley Church before I moved. I'll subscribe.

Not only was the butter expensive, it was the sugar that was the big problem. In Elizabethan times sugar had to be shipped in from the West Indies, it was very expensive and common people couldn't afford it, though Queen Elizabeth the first loved the sweets that were made for her, at the expense of her teeth.

What did they do back in the day when there were no refrigerators?

I put a piece of parchment paper across the bottom and up the sides. I cut it before removing Lifts right out My recipe makes a 9x9 pan Pretty popular That little loaf pan you would be repeating a lot Mine doesn’t have corn starch Salt, butter, quick oatmeal, flour It’s my grandmothers From Ireland

Greek “Orthodox” version I hope…

How about putting it right under the oven light.

Okay but do not add sugar on top.

Take your salt and put it in a mortar and pesto and grind it up before you put it in the better. You’ll save yourself a lot of heartache., You can also put a piece of parchment on the bottom of your pan and it comes out very easily after refrigerating. You can also dump it out, cut it and put it back into the pan and put it in the refrigerator.

How much, butter,salt, sugar,flour ?

Thank you for the recipe. It is definittely time to make this. I want to try it in my shortbread molds.

Your recipie is not AUTHENTIC Scottish Shortbread, it's an American variation, I'm a Scottish lady 79 years old and I've been making Scottish Shortbread forever, there is no cornflour in traditional shortbread but there is rice flour along with plain flour, I'm sure your shortbread is lovely but it's not Traditional Scottish Shortbread.

Use salted butter and powdered sugar if ya'all want a shortcut and a cookie press works well on a cookie sheet with parchment paper. They slide off once cooked and cooled. This dough is perfect to use in a cookie press. Cookies will look gorgeous as do these logs which are always good.

Use salted butter

I just made this…love your video…it is in the oven I used my glass Pyrex…I can’t wait to taste these…thanks for sharing

This is truly the best Scottish Shortbread that I have ever made. I'm so grateful that you shared this.

Replace the corn starch with rice flour for crunch

Would it be just as efficient to use salted butter, rather than use unsalted butter then add salt and stir until it dissolves?

Hello Pam, Tried these this morning and they turned out great, thank you Quick question, can these freeze / would you recommend Tks again

where are the measurements!??!....NEVER MIND!!!!!!!!!!! I found them!!!!!!!! <3

I will definitely try this.thanks for sharing

I just came across this video for Ina’s lemon cake and really enjoyed it. You are easy to follow and give excellent tips! I will definitely be watching more.Thank you from New Brunswick, Canada 😀

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Tresi do besvesti i opet nije kao kad se muti mokserom.😅

This looks so good, can’t wait to make this. What size is your pan?

Great recipe thanks a bunch

Culinary Institute of America's famed Pecan Diamonds, their signature dessert.

😊

Hello, my recipe is the same, but what I have learned was I decided my recipe in half, wrap in plastic wrap, and put in fridge for a while, then bake as usual

Lovely. Thank you for all your tips. I haven't had homemade baklava in years. My oldest daughter learned to make it in her high school cooking class and made it occasionally. But now I'll be able to make it myself. Especially for my love who has recently chosen to become a Muslim. I want to make dishes that are permissible for his chosen religion. Even been thinking how to make Thanksgiving dishes without pork or vanilla extract. Since pork and alcohol is a nono. I know he'll enjoy everything. Oops sorry I have gotten off the subject. It was sweet of your husband's grandmother to teach you her recipe. Not everyone is so accepting to do so. I wish I had paid attention to when my mother made chow funn. She's gone now and have not found any restaurant or recipe that tastes like her's. My siblings says the same thing. A lost recipe that I wish I could share with my grandchildren. ❤

What a wonderful recipe. Thank you for your presentation. Let me guess: you used 600 grams of flour, 400 grams of butter, 200 grams of sugar, 40 grams of cornstarch, and 10 grams of salt. I'm a 93-year-old grandfather and I love shortbread. I want to make yours because your presentation looks so effortless and when I've tried it before I worked very hard for a much less than satisfactory result.

I made your shortbread recipe last night (and today) and they really were everything you promised. As I am sure you know when making pie pastry dough the worst thing you can do is put it in the freezer. Allowing pie dough to sit overnight in the fridge allows the flour to hydrate properly and then one can use the dough or put it in the freezer for future use. I made the shortbread dough, covered it and placed in the fridge overnight. I baked it at 325 for 40 minutes and it came out perfect. I allowed it to come close to room temperature and then put it in the fridge to firm up. We just sampled it and it was truly melt in your mouth. I think I will increase the sugar in the dough next time and skip the sugar topping. Also, I want to alter the recipe so that it can be used as a base for lemon squares, pecan pie squares, and raspberry squares (with a shortbread crumble on top). I will try removing the cornstarch and see where it takes me. Thank you again for sharing this amazing recipe and giving us flawless instructions.

Thank you for sharing the recipe with such detailed instructions. In the over 400 comments I would imagine someone has already mentioned this but I will share it just in case. In Scotland, there was a tax on biscuits ( cookies) so bakers decided to call them 'shortbreads' rather than 'shortbiscuits'. One more thing that all humans share is the desire to dodge paying extra taxes.

I made this and it was wonderful! Will always use this recipe. Thanks